Borscht with Mushrooms Recipe

I'll try to surprise you today borscht.. Well, it would seem, a well-known dish, why do it then post again? I'm gonna take the risk. Not one year I collected various secrets of its preparation and, finally, there was this recipe. I hope it will be useful to young Housewives in order to win their favorite men. Do not be afraid of a large number of steps and photos. In fact, everything is much easier.

First cook broth. For borscht we need a delicious broth. Therefore, fill the meat with cold water to get the maximum flavor broth. It is best to take a brain bone and ribs. The traditional meat is pork, but it is possible to use beef, chicken, Turkey. It is desirable to bones. Meat fill with cold water, sprinkle with salt, put onion, parsley root and Bay leaf. Cook over low heat and, of course, remove the foam. Pork or beef cook 2.5-3 hours, poultry 1-1.5 hours.

Broth, strain into another pot.

Cut the meat from the bones and while put aside.

Now the secret to tasty mushrooms in the borscht. Shop mushrooms, as a rule, do not have a bright taste. But I have a secret that makes them taste. This soy sauce, which has in its composition a natural flavor enhancer and a small pinch of dried ceps.

The next little secret: prepare all the ingredients and then start cooking. It is necessary to not get the situation, when potatoes in the borscht already boiling, and roasting was not yet ready, then the potatoes will inevitably fall apart.
So let's go. Mushrooms cut into cubes.

Carrots cut into strips or grate on a coarse grater,carrots cut small dice. Peel the garlic. I love a lot of garlic. You already decide how much to put yourself.

Traditionally, the cabbage chopped into strips. At such cutting it will be more convenient to eat borscht.

Cut it with a straw and sprinkle with apple vinegar. This is to ensure that it has not lost its color and gave it this Burgundy hue to the borscht.

Following my secret, which gives the borscht some creaminess to potatoes. I put it in the soup twice. One potato I cut very finely (cubes of 0.5 cm). The potatoes should be completely soft after boiling.

Send this potatoes in boiling broth over low heat. There same send half of the dry white wild mushrooms.

On the heated pan pour a little vegetable oil and send it mushrooms.

Add soy sauce.

And paint the second half of the ceps.

Fry until Golden brown.

And put it into the broth. Let them languish.

Now prepare the beets. Also put it in pre-heated with a small amount of vegetable oil to the pan and almost immediately pour 1-2 ladle of broth. Extinguish under a cover just a couple of minutes and put aside. Vinegar and this here is the fighting a secret to preserve color.

Chili pepper cut into rings, cut part of the garlic plates, the rest is passed through the press.

Two remaining potatoes cut into standard cubes, throw in the broth.

After five minutes, put it into the broth of cabbage.

And, once the potatoes in the broth, begin to prepare the filling. In a pan, fry the garlic and chilli.

Add the onions, and to prevent it from burning, it must immediately salt.

Add carrots. And fry couple of minutes.

Add tomato paste. For a brighter taste it is also necessary to fry. Also add garlic passed through the press.

Add freshly ground black pepper. Fry for another minute. Usually by this time the potatoes in the broth to almost cooked.

Sent tomato dressing for broth.
Take out of the borscht and try one piece of potatoes.

If he is able to, as they say, "al-dente", ie, very slightly undercooked, then add beet dressing. Cook for 5 minutes, turn off and let stand for 5-10 minutes.